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Raspberry Almond Trifles



  • 2 cups whipping cream
  • 1/4 cup plus 1 tablespoon raspberry liqueur or orange juice, divided
  • 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
  • 3 packages ladyfingers, separated
  • 1 cup seedless raspberry jam
  • 1/2 cup sliced almonds, toasted


  1. In large bowl, beat whipped cream and 1 tablespoon liqueur until soft peaks form. Fold in Eagle Brand; set aside.
  2. Layer bottom of 12 (4-ounce) custard cups or ramekins with ladyfingers. Brush with some remaining liqueur. Spread half of jam over ladyfingers. Spread evenly with half of cream mixture; sprinkle with half of almonds.
  3. Repeat layers with remaining ladyfingers, liqueur, jam, cream mixture and almonds.
  4. Cover and chill for 2 hours.
  5. Store covered in refrigerator.

Yield: 12 servings


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